My mother used to bake these cookies. I call this recipe my own, though, since I've made a few changes over the years.—Ann Petereson, Camano Island, Washington
- 1 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups old-fashioned oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup flaked coconut
- 1 cup chopped walnuts, optional
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in the chips, coconut and walnuts if desired.
- Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing from pans to wire racks. Yield: about 9 dozen.
Originally published as Ann's Chocolate Chip Cookies in Country Woman July/August 2002, p6
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